The Best Low Sugar Chocolate Chip Cookies (Nut-Free, GF, Vegan)
These allergy-friendly cookies are made with oat and pumpkin seed flours, and they're lower in sugar thanks to a combination of stevia and coconut sugar.
Servings 12 cookies
- 1 1/2 cups oat flour
- 1/2 cup pumpkin seed flour see Notes for how to make this
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup semi-solid coconut oil see Recipe Steps for a picture
- 1/4 cup coconut sugar
- 2 tsp vanilla extract
- 2 Tbsp applesauce
- 2 Tbsp milk of your choice
- 15-20 drops liquid stevia
- 1/4 cup chopped chocolate or chocolate chips (use all or part unsweetened chocolate for lower sugar!)
Preheat the oven to 350 degrees.
Begin with room temperature ingredients, as coconut oil clumps when cold.
Mix the dry ingredients in a large bowl (flours, baking powder, baking soda, and salt).
In a separate smaller bowl, whisk together the oil and sugar until well combined.
Then, whisk in the vanilla, applesauce, milk, and stevia.
Add the oil/sugar mixture, as well as the chocolate to the dry mix and stir until all dry ingredients are moistened.
Because these are lower in sugar, they won't spread, so you have to form the cookies with your hands.
Place them onto a parchment paper-lined baking sheet and bake for 8-10 minutes, or until golden.
Once the cookies come out, press down on the tops a bit to deflate some of the air. This helps with overall texture.
Let them sit for about 10 minutes to help them hold their shape.
Nutrition facts are based on using almond flour in lieu of pumpkin seed flour, as the latter was not available on the nutrition calculator I use, unsweetened almond milk, and two tablespoons of unsweetened chocolate plus two tablespoons of chocolate chips, which is what I use.
WW SmartPoints: 6
Calories: 146kcal | Carbohydrates: 14.8g | Protein: 2.8g | Fat: 8.9g | Fiber: 2g | Sugar: 5.4g